January is a good time for many things, but giving up chocolate isn’t one of them. With that in mind, we’ve looked beyond the humble bar to bring you novel ways to satisfy your cravings
Whether you like chocolate in a bar, as a powder or as a shaving, it all comes from the same place – the seeds of the cacao tree, Theobroma cacao. Translation: ‘food of the gods’. That’s a pretty on-the-nose meaning, given that dark chocolate has made headlines for its reported benefits, including a reduced risk of heart disease. While it’s true that some of the hype has outpaced the science, there is some truth to it – so it doesn’t have to make the list of behaviours you’ll be ghosting this month. ‘Cacao beans are rich in flavanols, a type of antioxidant, and minerals such as iron,’ says Mary Ellen Phipps, author of The Easy Diabetes Desserts Cookbook. That said, adding sugar and milk (when processed) to the equation affects the nutritional profile, so seek out chocolate with a 70% or higher cocoa content. And as for how to consume it? We’ve got you.
Citrus salad with cacao nib dukkah
Total: 20 mins Serves: 4
2 tbsp sesame seeds
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp fennel seeds
2 tbsp cacao nibs
60g roasted pistachios
1½ tsp sumac
500g Greek yoghurt
4 clementines, rind and pith removed, fruit sliced
2 medium navel oranges, rind and pith removed, fruit sliced
Mint leaves, for serving
01. Heat a small frying pan on a medium heat, add all the seeds and cook, stirring, for 1 min. Then add the cacao nibs and cook, tossing until aromatic and toasted, for around 1 min.
02. Transfer the mixture to a mini food processor, add the pistachios and sumac, and pulse to coarsely chop. Toss with 1 tsp salt.
03. Divide the yoghurt and fruit among four bowls. Top each with 2 tsp dukkah and mint leaves.
Per serving: 239 cals, 9.5g fat, 14g protein, 26g carbs
Dark chocolate and date fudge
Total: 15 mins, plus chilling
Makes: 64 squares
Non-stick cooking spray
225g medjool dates, pitted
1 tsp pure vanilla extract
390g 70% dark chocolate, melted
45g hazelnuts, toasted, skinned and very roughly chopped
01. Lightly spray a 20cm x 20cm baking tray and line it with baking paper, leaving an overhang on two sides; spray the paper, too.
02. Soak the dates in boiling water for 10 mins. Then, reserve 125ml liquid before draining and transferrin
